Nestled in the rustic hills of Tuscany, amidst vibrant vineyards and fields of golden wheat, lies a tradition steeped in culinary artistry. The secret to an authentic Italian ragù isn’t just in the ingredients but in the passion and love poured into every simmering pot. Each spoonful of Savory Rotini Ragù tells the story of humble origins, where farmers and chefs alike have perfected this comforting dish over centuries.
So, what is Rotini Ragù?
In Italian cuisine, ragù (Italian: [raˈɡu], from French ragoût) is a meat sauce that is commonly served with pasta.
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The robust rotini wraps itself in the rich, meaty sauce, promising a meal that brings comfort and joy. Enter my world, where tradition marries innovation to bring you a Rotini Ragù that will tantalize your tastebuds and warm your heart.
Is Rotini Ragù healthy?
- Balanced Nutrition – My Savory Rotini Ragù boasts a balanced profile, offering ample proteins from the ground beef, carbohydrates from the pasta, and essential vitamins and minerals from the tomatoes and herbs.
- High in Protein – With 47 grams of protein per serving, this dish helps in muscle building and repair, making it a great option for a post-workout meal.
- Rich in Fiber – The combination of rotini pasta and tomatoes provides a good amount of dietary fiber, essential for digestive health.
- Low in Saturated Fat – Substituting ground beef with ground turkey can lower the saturated fat content, making it a heart-healthy choice.
Chef’s Notes – Rotini Ragù
- Choosing the Right Pasta – I opt for rotini pasta, which offers the perfect texture and shape to hold the rich, meaty ragù. Its ridges and spirals capture the sauce, ensuring every bite is bursting with flavor.
- Browning the Meat – Browning the ground beef brings out its natural flavors and adds a depth of taste to my ragù. I make sure to cook the meat over medium-high heat until it develops a golden-brown crust.
- Layering Flavors – Building a flavorful base with garlic and onions is essential. I sauté them in olive oil until they are soft and fragrant before adding the meat. This forms the foundation of my ragù.
- Perfecting the Sauce – The key to a savory sauce lies in the balance of tomato sauce, diced tomatoes, and tomato paste. I simmer these ingredients with beef bouillon cubes and Worcestershire sauce for a rich, hearty flavor. I adjust the consistency with reserved pasta water as needed.
Savory Rotini Ragù
4
dishes10
minutes20
minutes715
kcal30
minutesTantalize your taste buds with this traditional and hearty Italian savory Rotini Ragù! This delightfully saucy and meaty dish promises an irresistible hearty meal that will bring warmth to your table!
Ingredients
- Ingredients
16 oz rotini pasta
1 lb ground beef
1 tbsp olive oil
2 cloves garlic finely minced
0.5 cup diced onion
28.4 oz tomato sauce
14 oz diced tomatoes
2 tbsp tomato paste
2 tbsp Worcestershire sauce
2 beef bouillon cubes
1 tsp Italian seasoning
Salt and pepper to taste
- Garnish
Parmesan cheese freshly grated
Basil leaves fresh
- Alternative Ingredients
Ground turkey can be used in place of ground beef.
Substitute gluten-free pasta for those with dietary restrictions.
Directions
- Prepping Pasta – Boil water in a large saucepan and cook rotini pasta as per packet instructions. Reserve 1 cup of pasta water and drain the rest.
- Prepping Meat – Heat olive in a large skillet, add minced garlic and onion, sauté until fragrant. Add ground beef and cook until browned. Season with salt and pepper. This should take about 8 to 10 minutes.
- Making Sauce – Add tomato sauce, diced tomatoes, tomato paste, Worcestershire sauce, Italian seasoning and beef bouillon cubes to the beef. Stir well to combine and let it simmer for about 15 minutes. If needed add some of the reserved pasta water to adjust consistency.
- Assembling – Add cooked pasta to the sauce and mix well. If required, loosen the sauce by adding more pasta water.
- Serving – Dish out immediately with a hearty sprinkle of parmesan cheese and fresh basil leaves on top.
Equipment
- saucepan
- colander
- Wooden Spoon
- large skillet
- heatproof jug
- garlic press
- pepper mill and salt grinder
Nutrition Facts
- Calories: 715kcal
- Fat: 11g
- Saturated Fat: 3g
- Trans Fat: 0.5g
- Polyunsaturated Fat: 2g
- Monounsaturated Fat: 4g
- Cholesterol: 77mg
- Sodium: 480mg
- Potassium: 1801mg
- Carbohydrates: 121g
- Fiber: 9g
- Sugar: 17g
- Protein: 47g
- Vitamin A: 1112IU
- Vitamin C: 30mg
- Calcium: 120mg
- Iron: 8mg
FAQ – Rotini Ragù
What is the difference between a ragù and a Bolognese?
Ragù refers to any Italian meat sauce that is typically served with pasta. While Bolognese is a type of ragù originating from Bologna, it contains ingredients like minced carrots, onions, celery, and sometimes milk or cream, giving it a richer and creamier texture compared to a traditional ragù.
What is the best pasta for ragù?
Traditionally, thick and hearty pastas like pappardelle, tagliatelle, or even rigatoni are ideal for ragù. These shapes hold the robust meat sauce well, allowing each bite to be richly flavorful.
What is the best cut of meat for a ragù?
When preparing a ragù, choosing the right cut of meat is crucial. Ground beef with a bit of fat content, or a combination of beef and pork, is usually preferred. Cuts like chuck or short rib, when slow-cooked and shredded, also add a deep, rich flavor.
What’s the difference between ragout and ragù?
Ragù is an Italian meat sauce typically enjoyed with pasta. Ragout, on the other hand, is a French stew which may contain either meat or vegetables, and is usually served over rice or potatoes, not pasta.
Can I make ragù without meat?
Absolutely! A vegetarian ragù can be made using lentils, mushrooms, or even a mix of vegetables to create a rich and hearty sauce. The key is to build flavor depth with herbs, spices, and a variety of vegetables.
What are some variations of ragù?
Ragù has many regional variations in Italy. For instance, Ragù alla Napoletana is made with large chunks of meat and more tomatoes, while Ragù alla Barese features horse meat. Experimenting with different meats and seasonings can create unique versions of this classic dish.
How do I thicken my ragù sauce?
If your ragù sauce is too thin, you can simmer it uncovered to let some of the liquid evaporate. Alternatively, you can add a slurry of flour and water, or a small amount of tomato paste to help thicken the sauce.
Can I use wine in my ragù?
Yes, adding wine, particularly red wine, can deepen the flavor of the ragù. Sautéing it with the meat and aromatics before adding the tomato base is a great way to incorporate it. White wine is also an option for a lighter flavor profile.
What’s the best way to serve ragù?
Ragù is best served hot, immediately after combining it with pasta. Garnish with fresh basil leaves and a sprinkle of Parmesan cheese. Pair it with a robust red wine and some crusty bread to soak up the sauce for a complete Italian dining experience.
What goes well with Rotini Ragù?
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